3 rivers natural grocery co-op & deli currents october ... · 3 rivers natural grocery co-op...

3 Rivers Natural Grocery Co-op & Deli Currents October 2017

October 2017

1612 Sherman Blvd Fort Wayne IN 46808 (260) 424-8812 Hours: Sunday 10-8, Mon-Sat 8am-9pm

genetically modified version will be too. As a result, new allergens may be introduced into common foods, and long-term effects of eating GMOs remain unclear.

And it's not just direct consumption of GMO food that causes concern. The most common use of GE technology in agriculture creates herbicide-resistant plants that allow farmers to use more chemicals without killing the crop. The result has been a substantial increase in the use of herbicides and the rise of approximately 15 herbicide-resistant weeds in the United States. Different or more chemicals are then needed to combat these weeds, leading to what's called an “herbicide treadmill.“ When one chemical stops working, another is used until it stops working, and then another. For many, this is a major environmental concern.

The threat of GMO contamination of crops is equally unsettling to organic farmers. In nature, plants naturally distribute their pollen near and far, which spreads their genes from one plant to another. In this way, GMO plant pollen can contaminate organic plants. As a result, many organic farmers fear for their livelihood and their ability to fill consumers' desire for organic products.

GMO food on supermarket shelves The first genetically modified crops were corn, soybeans, and cotton, which were engineered to control the growth of weeds and resist insects. Since corn and soy are two of the most common ingredients in processed food, these genetically modified ingredients are now appearing in more and more places on our market shelves. But because there’s no regulated food label that indicates whether a product contains GMOs, it’s hard to tell what you’re getting.

What can I do? One thing to look for is the USDA Certified Organic seal; according to USDA regulations, GMOs are prohibited in

What is a GMO? Genetically modified organisms (GMOs)—foods produced in the laboratory to meet precise individual specifications—may sound like something the Jetsons would serve. In reality, they’re making their way to our tables today. So if we are what we eat, what exactly is a GMO?

A GMO is a plant or animal that has been genetically altered by scientists to improve its ability to grow in non-native environments, resist pests, tolerate extreme weather conditions, produce more food (like milk in cows), or show other desired traits. In other words, a GMO is a new version of a food plant or animal created by scientists through genetic engineering (GE) techniques.

These techniques are used to insert genes into or delete genes out of plant or animal DNA. Scientists have used GE technology to create plants, animals, and bacteria with biological characteristics that would never occur in the natural world—such as a tomato with an anti-freeze fish gene designed to resist cold temperatures, or corn plants with a bacterial gene that tolerates increased herbicide use.

Genetic engineering differs from what's known as traditional breeding, which includes techniques such as hybridization and selective breeding. One hybrid plant is the boysenberry, a cross between a raspberry, blackberry, and sometimes loganberry. Examples of selective breeding include mating only the healthiest beef cattle or saving the seeds of only the tastiest, most pest-resistant carrots for next year's crop. These traditional breeding techniques have been a central part of agriculture for 10,000 years and have been used to domesticate and increase yields of virtually every plant and animal used in agriculture today.

Why should I care? Many consumers are wary of eating genetically engineered products and are concerned that genetically engineered foods are a step in the wrong direction. Basic laws of nature prevent plants from breeding with fish or bacteria, so we have little experience or history with these kinds of combinations. The process of creating GMOs is highly unpredictable and untested; it’s assumed that if the original food was safe, the

by Co+op Stronger Together

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2 3 Rivers Natural Grocery Co-op & Deli Currents October 2017

Own it! Interested in how being a co-op

owner works? Ask a cashier for more

information!

It’s easy to become an owner and you will own an equity share of a local business!

We are Co+op, Stronger Together!

Current Co-op Membership Total Owner Households-1,810 Total Fully Invested Households-759 New Households-5 (Aug 30-Sept 23) *These numbers include Active & Inactive Owners

Cycle A Sales: October 4-17

Special orders due October 14

Cycle B Sales: October 18-November 1 Special orders due October 28

We can only assume that at some point in October we’ll be feeling a chill in the air. When we do you’ll be craving things like pancakes or waffles drizzled with Shady Farms maple syrup served alongside a cuppa Celestial Seasonings or Tulsi tea. Not a fan of pancakes? How about some Alter Eco quinoa with dried fruit mix-ins drenched in So Delicious Coconut Milk? All the above are part of the first round of Co+op Deals sales running thru October 17th.

October is Fair Trade Month and you’ll find specials all month long from your favorite fair trade brands. Our first set of sales features Equal Exchange coffees, Dr. Bronner’s soaps, Alaffia beauty care products, and Alter Eco grains and chocolate bars and truffles. In our second round of sales you’ll find Lotus Foods and Endangered Species products at a discount. Learn more about fair trade at our workshop on the 15th (details on next page).

Looking for heartier meals as we move into autumn? From the October B Sales you’ll feel inspired to make a minestrone or big pasta dish. New to the shelves--Chickpea Pasta, naturally gluten free as it is made with just chickpeas and lentils. Broths from Field Day and Imagine and Muir Glen tomatoes will make the base for the soups and stews of your imagination.

Got the munchies during the big game? Tortilla chips from Way Better Snacks, Food Should Taste Good, and Late July; potato chips from Boulder Canyon; Blue Diamond Nut Crackers; Barbara’s Cheese Snacks--all on sale during Sale Cycle B. Your snack tray options are endless!

Mine. Yours. Ours: Owner News You Can Use

News from the Board: Board Elections

As owners of 3 Rivers Food Co-op you have the opportunity to vote for the Board of Directors members that represent you! Your right to vote is brought to you

by Cooperative Principle #2 of the 7 Cooperative Principles: Democratic Owner Control--one owner, one vote. The 2017 election ballot brings you 4 open seats with 4 candidates running. We often have just enough candidates for the number of open seats. We encourage you to run for the board next year! We will have one more open seat with current member Aaron Schneider vacating shortly. If you’d like to be considered as an appointee to that seat email [email protected].

SARAH HYNDMAN Direct Experience: As someone who values access to fresh, local, and healthy food for my family and my community, I have been an enthusiastic Co-op member for approximately six years now. I have served as an appointed board member since January 2017. I have also served as Secretary for the Martin Luther King Jr Montessori School Board of Directors and volunteer and am Events Chair for the Tritch for Congress Leadership Team.

Why Do You Want to Be a Board Member?: As an appointed board member, I believe I’ve developed a much more solid understanding of how both the Board and the Co-op work. I am eager to take this knowledge and move my service as a board member to the next level. Additionally, I bring several skills to the Board. I’m organized and pay attention to details. I’m timely, outgoing, and work well in a group setting. I’m an innovative thinker but am also practical, and--finally--I am truly passionate about the Co-op and its mission.

Key Issues: #1 One of the key issues currently facing the Co-op is the increase in competition with new stores such as Fresh Thyme. I believe that the Co-op must continue to differentiate itself: we offer local produce, when possible; only the healthiest items; informative literature and services; a friendly and well-informed staff; and competitive pricing. If we stick with our mission and strengths we will continue to stand apart and retain loyal customers. #2 Another key issue facing

the Co-op is the opportunity for new customers, as organic food continues to gain popularity, I believe we need to capitalize on this opportunity with strategic marketing and outreach.

SCOTT KAMMERER Direct Experience: I have been a member of the board for 6 years, 5 as President. I have thoroughly enjoyed working with the board and the GM and am excited to continue. I also serve on the Vincent Village board.

Why Do You Want to Be a Board Member?: I enjoy being a positive part of the co-op and the effort in our community.

Key Issues: #1 Continuing the brand and education in the community. #2 Long term growth and continual stability.

ROBERT NOVAK Direct Experience: Retired electrical engineer with Harris Corporation; currently Co-op board appointee (March 2017-present); volunteer with Homebound Meals; past volunteer with Allen County Council on Aging, YMCA, Alzheimer’s Association, ARCH, West Central Neighborhood Association, Fort4Fitness, and the Allen County Public Library

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featuring readers Hallie Nowak & Erika Eisenmann

First Friday

October 6, 7:30 pm Readings

organic agriculture production. As a shopper, ask questions about where food comes from and how it’s made. You can look for the butterfly and the Non-GMO Project label signifying that the company has voluntarily labeled their product. At the co-op, knowledgeable staff members and shelves stocked with USDA organic foods or Non-GMO Project items can help you to feel confident in your choices.

More than 12,000 grocery stores across the U.S. and Canada take part in our annual Non‐GMO Month, a 31-day celebration to educate the public and spotlight Non-GMO Project Verified choices on shelves. This month-long event provides a platform for citizens like you to stand up for non-GMO (non-genetically modified organism) choices in the food we eat and feed our families.

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Why Do You Want to Be a Board Member?: I believe the Three Rivers Food Co-op in a valuable part of the Fort Wayne community and I want to see that continue into the future. I retired in 2016 from my full-time career and want to give some of my time back to the community.

Key Issues: #1 Remaining competitive given the increasing number of options for natural food in the community. #2 Promoting the Co-op to increase the number of member and non-member shoppers. The Co-op has many attributes that distinguish it from the typical retailer offering natural products. I believe the Co-op should continue to look for advertising and community outreach opportunities as well as new innovative approaches to promote the Co-op without large advertising expenses.

KELLY VANDEMARK Direct Experience: I have thoroughly enjoyed being a co-op member for over a year. I am active in my workplace. Most notably I am a part of the nursing clinical action team. Also, I enjoy serving on the holistic nurse committee which is truly my passion.

Why Do You Want to Be a Board Member?: I truly love spending time at the co-op and would love to see it grow. It would be wonderful if there could be two locations someday. Fort Wayne is a large area with many diverse needs.

Key Issues: There are still people I run into that think the co-op is a member only organization and therefore do not shop there. I think more advertising could be completed to dispel this myth. Additionally, an increase in community outreach activities would enable growth.

Owners may vote anytime in October. One vote per member household. Must be up-to-date with owner dues.

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Plowshares Food Hub is a local food distribution co-op opening in Fort Wayne.

Learn more and help launch Plowshares Co-op at a Barnraiser Kick-off Party!

Sunday, October 8, 2-4 pm Three Rivers Natural Grocery Café

with host Jain Young of Heartland Communities

Help make the local food choice the EASY choice in Northeast Indiana!

Join us as we celebrate Co-op Month, World Food Day and Fair Trade Month!

Thursday, October 12, 7 pm in the Café

Jim Goetsch and Marian Waltz from Friends of the Third World will explore how Fair Trade products and the Cooperative Principles add

value to us as consumers. They are founding members of the North American Fair Trade Federation and the United States Federation of Worker Cooperatives as well as original members of the Three Rivers Food Co-op

when its was a monthly buying club before the first store front, or any professional staff.

Jim and Marian staff the Third World Fair Trade store on West Wayne where they

offer over 4,000 different fairly-traded gift items and foods produced by Cooperatively Organized producers in over 60 countries. They will share stories

behind the products and share ways, we as consumers, can learn more about products we choose to buy.


Pumpkin Orange Smoothie

Ingredients ½ c cooked Pumpkin Purée, fresh or canned 2 large Seedless Navel Oranges, peeled ½ tsp Ground Cinnamon ½ c Coconut Milk or Yogurt, optional

Preparation Puree the pumpkin, oranges and cinnamon in a blender. If desired, add coconut milk or yogurt and process; serve immediately.

© Co+op, Stronger Together

ALL THINGS PUMPKIN!

Pumpkin Spice Oat Bakes

Ingredients 1 c Old-Fashioned Rolled Oats 1 c Canned Pumpkin 2 large Eggs ½ c Honey 1 T Molasses 1½ tsp Ground Cinnamon ½ tsp Ground Cloves ½ tsp Ground Nutmeg ½ tsp Salt 1 c Milk 1 c Water 1 tsp Vanilla

Preparation Heat the oven to 375 F. Butter or oil a 12-cup muffin tin. Place the oats in a large skillet over medium-high heat. Swirl and stir the oats for 2-3 minutes, until they smell toasty. Transfer the oats to a medium bowl or plate to cool. In a large bowl, combine the pumpkin, eggs, honey, molasses, cinnamon, cloves, nutmeg and salt and whisk to combine. When the mixture is smooth and well-combined, whisk in the milk, water and vanilla. Stir in the toasted oats. Divide the mixture between the muffin cups, filling them to the top. Stir the mixture between scoops to keep the oats evenly distributed. Bake for about 35 minutes, until lightly puffed and dry on top; a toothpick inserted into the center of a muffin cup should come out with no batter sticking to it. Cool the pumpkin bakes in the pan on a rack for at least 5 minutes before serving. If desired, cool completely, then transfer to a storage container with a tight-fitting lid and store in the refrigerator for up to a week. You can also transfer to a zip-lock freezer bag and keep frozen for up to 2 months. Thaw overnight in the refrigerator prior to use, or pack the frozen bakes in your lunch; they’ll be ready to eat by lunchtime.


Spicy Pumpkin Soup

Ingredients Soup 2 T Oil 1½ c Onion, diced ½ c Celery, diced ½ c Carrots, diced 1½ T Jalapeño, minced with seeds removed 1½ tsp Ground Cumin 1 tsp Garlic Powder 3 c Pumpkin Purée (canned or fresh cooked) 2 c Vegetable Broth 1½ c Milk Salt and Pepper to taste

Chipotle Sour Cream 8 T Sour Cream 1 tsp Chipotle Pepper in Abodo Sauce, finely minced (see Note) 1 T Cilantro, minced

Preparation Heat 2 tablespoons of oil in a large stock pot over medium heat. Sauté the onion,

celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes. Add the cumin, garlic powder, pumpkin purée, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper. While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving. Serving Suggestion Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.

Tips & Notes Chipotle peppers in adobo sauce are smoked jalapanos in a tangy, slightly sweet sauce. Look for them in a small can with other Mexican condiments. They can be refrigerated for up to 2 weeks or frozen for up to 6 months.


Pumpkin Ice Cream Pie

Ingredients Crust 1/2 c Pecans, finely chopped 25-30 Gingersnap Cookies 3 T Raisins or Pitted Dates 4 T Butter, melted Filling 1 c Pumpkin Purée (canned or freshly cooked) ½ c Brown Sugar ½ tsp Cinnamon ½ tsp Ground Ginger Pinch of Salt 1 quart Vanilla Ice Cream, softened

Preparation Preheat the oven to 350ºF. In a food processor, process the raisins or dates, then add the cookies and pecans. Blend until they are coarse crumbs. Slowly blend in the melted butter. Grease a pie pan, and using your fingers, pat the mixture into the bottom of the pan and up the sides. Bake the crust for 12-15 minutes. Let it cool before adding the filling. In a food processor, blend all of the filling ingredients until smooth. Pour into cooled crust. Depending on the size of the pan, there may be a little filling left over; if so, pour into a small cup and freeze for an individual dessert. Put the pie in the freezer for at least 4 hours or overnight.



SATURDAY, OCTOBER 28, 10 am-4 pm

October 3, 6:30-8:30 pm 1st Tuesdays

Southern Appalachian Fiddle Music Jam (NOT bluegrass)

October 17, 6:30-8:30 pm 3rd Tuesdays

Traditional Irish Music Jam

Music in the Café ♫♪ Come to listen or bring an instrument to play along!

Join us for Dinner & a Movie

Featuring the documentary Dukale’s Dream

Friday, October 13, 7 pm

The coffee you drink can change the world!At the heart of the documentary, Dukale’s Dream, is Hugh Jackman and his wife Deborra-lee Furness' journey to better understand how to make an impact on extreme poverty. During a trip to Ethiopia –the birthplace of coffee– they learned about the effectiveness of community development, fair trade, and education in reducing global poverty. Dukale’s Dream seeks to spark a conversation about the ways in which we can all play a part in tackling these important issues. When you host a screening, the film will be accompanied by an informational packet which provides resources to address global poverty in our every day lives. You will also learn about empowerment principles that support dignified and sustainable opportunities for helping those in greatest need.By screening the film, you are in a unique position to inspire, raise awareness and facilitate change in your community and beyond. Dream with Dukale and make the world a better place one cup of coffee at a time.

Hot bar, salad bar, and café selections available for purchase.

Discussion will follow.

OCTOBER FEATURED ARTISTS

BUY ART · SHOP LOCAL

SATURDAY, OCTOBER 14, 10 am-4 pm

Norm & George Trendle

Inspired by the traditional arts of Native Americans, Norm and George create in scrimshaw, leather, beadwork, and quillwork. All handmade and all one of a kind.

The Fairest Deals of All

The fairest deals of them all are now available at the co-op! The September-October edition of the Co+op Deals coupon book is packed with deals to help you and your family celebrate the excitement (and importance) of Fair Trade Month and Co-op Month! [Check your mailbox in early September] or [Stop by the co-op to pick up your copy today], and save on cooperative brands like Organic Valley, Maggie’s Organics and Aura Cacia. In this coupon book, find great discounts on many products that help co-ops grow Fair Trade around the world. Coupon books were sent to owner homes in early September and are now out in the store for all shoppers. Look for the coupons on tear-off pads near the corresponding items. As always, you’ll score big when you find a coupon for an item featured in our sales flier! Coupons are valid through October 31, 2017. For videos, meal inspiration and planning ideas visit StrongerTogether.coop

Time Treasures: Janine Eby Janine’s tinkering with watches, clocks, and other things with tiny parts result in the creation of Steampunk Jewelry--unique combinations of parts, pieces, and pretties. She’ll never make the same thing again!


This Just In!: New & By Special Request Featured new items and news! Make your own product request using the slips on the

board at the front of the store.

. Also new to the household aisle--Better

Life Dryer Sheets and Laundry Detergent. Better Life claims “our natural dryer sheets will soften your most stubborn threads, stomp out static, and leave your laundry smelling naturally amazing.” Their laundry detergent is plant based and 4x concentrated. It is compatible with HE machines as well as regular.

Milkadamia Macadamia Milk--deliciously free of dairy, soy, GMOs, and gluten: “Moo is Moot.” These nuts are grown on “free range trees” that are nourished by nature by regenerative farming in Eastern Australia. Find it with the other shelf stable milks in aisle 3.

Well Read Women Book Club

Thursday, October 19, 6:30 pm

Become a well read woman of nonfiction: one book, poem, or essay at a time. Everyone is welcome to attend this inclusive, accepting group for women. This month we will be reading two essays (available at https://goo.gl/tqMdqu and https://goo.gl/hA81h6). Questions? Get a book on hold at www.acpl.info or call Sarah at the Little Turtle Branch Library at 260-421-1335.

Freedom Barley+ Toasted Muesli uses a unique non-GMO super barley grain that promotes better nutrition. This barley contains 3x the fiber and 5x the protein of oats. It has just 50% of the glycemic index of oats, 35% fewer carbohydrates and 70% less sodium than oats. It has positive digestive benefits with prebiotic dietary fiber. Sounds like a switch from oats to barley+ might be worth a try if you are on the hunt for more fiber. Find the Maple & Nuts and Pink Lady Apple & Macadamia on the shelves with the other cereals.

Fun Food Fact: Pumpkins are grown on every continent except

Antarctica. Pumpkins are 90% water. They have more fiber than kale, more potassium than bananas, and are full of heart

healthy magnesium and iron. See page 4

for recipes for this nutrient-rich “fruit.”

Ready for the flavors of fall? Our seasonal items are slowly arriving! Already in stock are candies from Surf Sweets, Yum Earth, and Wholesome; snacks from Garden of Eatin’ (Pumpkin Chips and Butternut Squash Chips) and Angie’s BoomChickaPop Holidrizzle Popcorn (Candy Corn and Pumpkin Spice; and Birch Benders Pumpkin Spice pancake and waffle mix. Coming this moth--Seattle Chocolate pumpkin spice truffles, Annie’s Halloween Bunny Grahams and fruit snacks. Also new to the store--LightLife Meatless Jerky, Chickpea Pasta (gluten free) with 27 grams of protein per serving, and Jennie’s Raw Organic Coconut Bar in Goji Moji (non-GMO, gluten free, peanut free). Look for the “new” sign near our newly arrived products. Want a product we don’t carry? Fill out a product request form at the front of the store.

Looking for a new line of natural cleaning products? Aunt Fannie’s Cleaning Vinegars “pack old school punch, with the aromatic surprise of garden grown herbs and farm fresh fruits.” Struggling with pests? Find Aunt Fannie’s Fly Trap to “knock out fruit flies fast” and Pest Remedy to tackle ants, roaches, and spiders. All non-toxic and effective.


General Manager Janelle Young

Management Staff April Bickel

Alisha Dunkleberger Robin Holman Jason Johnson

NEWSLETTER STAFF

Editor/Design & Layout Heather Grady

Three Rivers Co-op Natural Grocery & Deli

1612 Sherman Blvd. Fort Wayne, IN 46808 (260)424-8812 www.3riversfood.coop

Want more? Owners can sign up for our owner only newsletter to get unadvertised specials, deli menus, fliers, and

info about events. Non-owner shoppers can receive a monthly

newsletter as well. Send an email to

[email protected] or visit our webpage at www.3riversfood.coop/

newsletter/

BOARD OF DIRECTORS President

Scott Kammerer

Vice President Daniel Whiteley

Secretary/Treasurer James Ringswald

Stephanie Demorest

Sarah Hyndman Lindsay Koler Robert Novak

Aaron Schneider

Have a product you’d like to pose with? Perhaps the roving reporter will find you and snap your pick!

“Everyone needs a sweet treat!” Mike grabs his at the cash register--one of the Equal Exchange Dark Chocolate Mini Bars designed for a quick treat. “It’s rarely still there by the time I get to the parking lot.” he said as he pushed his cart out of the store. We didn’t notice if he had eaten it before he exited. Yum!

Kathy addresses her health problems with juicing! She uses Celery as the base for adds Cilantro for its extra cleansing properties, varying other veggies as she likes. “It’s good for my system,” she says. She buys enough of our organic produce to last for a few days and juices away!

Amidst the many cereals found in aisle 3 Danny chooses Food for Life Ezekiel 4:9 Cinnamon Raisin. “It’s healthy, tastes, good, and doesn’t have any ‘sketchy ingredients.’” A great way to start the day!


1612 Sherman Blvd Fort Wayne IN 46808 Hours: Sundays 10 am-8 pm, Mon-Sat 8 am-9 pm

www.3riversfood.coop

(260) 424-8812 October 2017

PRESORTED STANDARD

U.S. POSTAGE PAID FORT WAYNE, IN PERMIT NO. 2092

IN THIS ISSUE:

What are GMOs?, page 1

Vote for the Board, page 2

Fair Trade, page 3

All Things Pumpkin, page 4

Co-op Events, pg 5

This Just In!, page 6

Shopper Picks Pix, page 7

3 rivers natural grocery co-op & deli currents october ... · 3 rivers natural grocery co-op...

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